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Overnight Weetabix


Serves: 1 generously
timePrep time: 10
timeTotal time:
Overnight Weetabix
Recipe photograph by Ant Duncan
Step aside overnight oats, there’s a trendy new breakfast sensation in town! Overnight Weetabix has gone viral, with social media users experimenting with all manner of toppings. Our berry ripple version is a deliciously fruity way to start the day – or try one of the topping twists in the box below

Serves: 1 generously
timePrep time: 10
timeTotal time:

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Nutritional information (per serving)
Calories
376Kcal
Fat
2gr
Saturates
0gr
Carbs
67gr
Sugars
39gr
Fibre
6gr
Protein
21gr
Salt
0.5gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 Weetabix
  • 75ml unsweetened almond milk (or milk of your choice)
  • 150g thick Greek yogurt (we used Total 0%)
  • ½ tsp vanilla bean paste or extract
  • 1 tsp clear honey or agave syrup
  • 60g frozen summer fruits
  • 1 tsp caster sugar

Step by step

Waste not
Make instant frozen yogurt with leftovers. In a food processor, blend equal quantities of frozen berries and Greek yogurt with honey or agave until smooth. Scoop into bowls and enjoy.
  1. Crumble the Weetabix into a bowl and stir in the milk until combined. Tip the mixture into a small lidded container that holds about 400-450ml. Push down the base until the Weetabix mixture is compacted.
  2. Stir the yogurt, vanilla and honey or agave together until smooth. Spoon over the Weetabix layer and spread into an even layer. Cover and chill while you continue.
  3. Place the frozen berries in a saucepan with the sugar. Heat gently until the berries are soft and broken down. Blitz with a stick blender and pass through a sieve. Once cool, ripple through the yogurt layer and return to the fridge to chill overnight.
    3 twists to try
    Peach melba
    Top the yogurt with tinned peaches and fresh raspberries. To serve, drizzle with extra agave or honey and scatter with toasted flaked almonds.

    Banoffee
    Top with sliced banana and drizzle with warmed Biscoff spread.

    Tropical
    Use coconut milk in the base and top with passion fruit pulp, diced kiwi and mango and toasted coconut flakes.

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